This patriotic drink is as pretty as it is tasty. Layering cherries, blueberries and lemon juice, we created a striped lemonade that sings with Fourth of July pride. —Shawn Carleton, San Diego, California
Place lemon juice, sugar and ice in a blender; cover and process until slushy. Divide blueberries among four chilled glasses; muddle slightly. Add lemon slush; top with cherries.
Nutritional Facts 3/4 cup (calculated without cherries): 229 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 60g carbohydrate (55g sugars, 1g fiber), trace protein Originally published as Red, White and Blue Frozen Lemonade in Taste of Home June/July 2015
Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it’s sweet enough for you, and then add the raspberries.
Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
Fill mason jars with ice cubes and top them off with the lemonade.
Instead of using regular ice cubes in your party punch, stay in the spirit of St. Patrick’s Day and prepare these cute clover cubes. They’re made with soda so they won’t dilute your beverage. They can be made weeks in advance and stored in the freezer. —Taste of Home Test Kitchen
4 cups plus 2 tablespoons chilled lemon-lime soda, divided
12 lime slices
Lime peel (about 6 inches)
Pour 1/4 cup lemon-lime soda into 12 muffin cups; freeze until solid. On a work surface, cut lime slices into quarters. Rotate each quarter slice clockwise until one end of outer edge touches the center; place over frozen soda.
To make a stem, cut the lime peel into 1/2-in. pieces. Place at one corner of clover. Freeze for 20 minutes.
Slowly pour remaining soda into cups until lime is almost covered. Freeze until solid.
Originally published as Floating Four-Leaf Clovers in Taste of Home’s Holiday & Celebrations Cookbook Annual 2003, p187
Photo by: Photo: Jennifer Davick; Styling: Buffy Harget
Similar to an Arnold Palmer, this refreshing drink combines two summer favorites—Southern Living – lemonade and iced tea. Turn this into a cocktail by adding bourbon or spiced dark rum. Yield: Makes 8 cups
3 cups water
2 family-size tea bags
1 (1-oz.) package fresh mint leaves (about 1 cup loosely packed)
1/2 cup sugar
4 cups cold water
1 (6-oz.) can frozen lemonade concentrate, thawed
Garnish: fresh citrus slices
1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
2. Remove and discard tea bags and mint. Stir in sugar until dissolved.
3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.
Bourbon-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup bourbon. Makes 9 cups.
Spiced Dark Rum-Lemonade Iced Tea: Prepare recipe as directed and stir in 1 cup spiced dark rum. Makes 9 cups.
Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.
Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight.
Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice. Yield: 5 pints (4 servings each)
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
1 cup lemonade equals 319 calories, trace fat (0 saturated fat), 0 cholesterol, 20 mg sodium, 83 g carbohydrate, 1 g fiber, 1 g protein. Originally published as Raspberry Lemonade Concentrate in Taste of Home’s Holiday & Celebrations Cookbook Annual 2010, p209